Edible Art: Punk Inspired Spaghetti with Garlic Butter Wine Sauce

A fun spaghetti recipe inspired by Sex Pistols album art.

Music and art are the catalyst of inspiration behind all my recipes and projects. This one combines both as it’s inspired solely by an album cover that currently hangs on the wall in my toddler’s room; Sex Pistol’s Never Mind the Bollocks.

One day, she requested pasta for lunch… okay she requests pasta, popsicles, and pickles everyday. She’s been really into that ‘p’ sound lately as she’s learning to speak, so I decided to ‘p’unk up the ‘p’asta to look like the ‘p’ink and neon green ‘P’istols album!

A quick art history intergection behind this album. It should be pointed out, this particular pink & green cover was a special release for Record Store Day. The original design, printed in bright day-glo yellow and neon pink, was created by artist Jamie Reid. Resembling a ransom note, his infamous style is created with the technique decollage (the opposite of collage.) In a nutshell, it’s the ripping, cutting, or tearing away from an original image. This style would come to highly represent 70’s UK punk, and adorn teenager bedroom walls for years to come.

Now- how to transfer all that into a bowl of noodles and still hold the essence of punk. Pink and green noodles are an obvious nod to the color scheme, so that part’s easy. And you can top them with any of your fave marinara, pesto, or cheese sauces. But I went full on decollage in my cabinets, and put together a garlicky citrus-y wine sauce that will give you a Sid Viscous snarl on the first slurp.

First up, get those noodles cooking! Boil a pot of salted water, and cook the spaghetti for 9-11 minutes. While the pasta cooks, prep the bags to dye the pasta. You’ll need two large ziplock bags. Add 2-3 tablespoons of water to each bag. Add about 10 drops of pink into one bag, and green into the other bag.

When the pasta is done, drain and rinse to stop cooking. Divide the spaghetti evenly into each of the dye bags, and shake it around so the color gets all over. Let them soak for a minute, then rinse to get excess dye off.

For my “make it work with what you got” sauce, I started off with sauteing about 8 cloves of minced garlic and some butter, because that smell, … mmmm. (Whenever a recipe calls for a few cloves of garlic, I tend to to triple it.)

After a few minutes, I added a half cup of pinot grigio and a whole lemon squeezed into the sauce pot, with some S&P to taste. I cooked that for several minutes, then added 1/4 cup reserved pasta water, more lemon squeeze, and brought that to a simmer.

While that simmered, I threw a half pint of tomatoes onto a bacon greased pan (bacon grease leftover from that day’s breakfast) and roasted that in the oven til they were near bursting.

After adding the spaghetti to the sauce pot, I stirred in the zest of an entire lemon, a little parsley, and less than a handful of Parmesan. The tomatoes were ready at that point, so I stirred those in, and it was ready to eat!

What are some sauce hacks you’ve done in your kitchen? I’d love to hear about them, so please share in the comments!

Preheat the oven to 350 F
Oil a baking sheet with 1 tbsp of olive oil, and spread the tomatoes out on it. Bake those for about 10-12 minutes.

2

Boil the noodles in a pot of salted water as long as package recommends.

3

While the pasta cooks, heat a sauce pan over medium heat. Add 1 tbsp oil, butter, and garlic, and cook for 3-4 minutes.

4

While the garlic cooks, prepare 2 ziplock bags for the spaghetti coloring. Add 2 tbsps of water to each bag, and at least 10 drops of color into each bag.

5

Back to the sauce, add the wine and lemon juice, increase the heat slightly and let cook for 5-7 minutes or until the wine has reduced by about half.

6

When the pasta is done, drain and run it under cold water to stop cooking. Split the noodles equally into each of the ziplock bags, and coat them all with the color. Let them sit for a minute in the bags, then rinse them to get excess color off.

7

Back to the sauce, add 1/4 cup pasta water, salt, pepper, and parsley. Stir until combined. Then add the pasta, lemon zest, tomatoes, and parmesan cheese, tossing until fully coated.

Ingredients

Punk Spaghetti

½box of spaghetti noodle

pink and green food coloring

For the Sauce

1pint cherry tomatos

½cupwhite wine

¼cuppasta water

2tbspolive oil (divided)

3tbspbutter

5cloves of garlic (or more!)

1lemon (zested and juiced)

salt and pepper to taste

1tbspparsley

½cupparmesan

Directions

1

Preheat the oven to 350 F
Oil a baking sheet with 1 tbsp of olive oil, and spread the tomatoes out on it. Bake those for about 10-12 minutes.

2

Boil the noodles in a pot of salted water as long as package recommends.

3

While the pasta cooks, heat a sauce pan over medium heat. Add 1 tbsp oil, butter, and garlic, and cook for 3-4 minutes.

4

While the garlic cooks, prepare 2 ziplock bags for the spaghetti coloring. Add 2 tbsps of water to each bag, and at least 10 drops of color into each bag.

5

Back to the sauce, add the wine and lemon juice, increase the heat slightly and let cook for 5-7 minutes or until the wine has reduced by about half.

6

When the pasta is done, drain and run it under cold water to stop cooking. Split the noodles equally into each of the ziplock bags, and coat them all with the color. Let them sit for a minute in the bags, then rinse them to get excess color off.

7

Back to the sauce, add 1/4 cup pasta water, salt, pepper, and parsley. Stir until combined. Then add the pasta, lemon zest, tomatoes, and parmesan cheese, tossing until fully coated.

Post navigation

About Me

Dawn Reed

"Make it work with what you got!"

Hello, I'm Dawn- a full time working artist, music nerd, beer loving wife, and tattooed mother to a toddler and two cats. I enjoy creating everyday to liven up our small living space on an extremely low budget.Read more...